Chicken Greek A Tikka Salad With Parsley Feta Pesto Recipes

CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO

Steps:

• Preheat grill pan to high heat (I actually use the charcoal grill outside instead).
• Heat oven or toaster oven to 250 degrees.
• Wrap Pita bread in foil and place in oven to warm.
• Combine yogurt and next four ingredients. Coat chicken in mixture (I use a large ziplock for this part).
• Grill chicken for 5-6 minutes on each side or until cooked through.
• Combine lettuce, chopped veggies, olives, and hot peppers in a large serving bowl.
• Dress salad lightly with lemon juice, olive oil, salt, and pepper.
• Place remaining ingredients (for pesto) in food processor (except for olive oil).
• Turn processor on, and stream in olive oil.
• remove bread from oven and cut into wedges.
• Place grilled meat on top and dress liberally with pesto.Place pita wedges around the edges.

CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO

Steps:

• Preheat a grill pan to high heat. Heat a toaster oven or oven to 250°F.
• In a bowl, combine the yogurt, coriander, cumin, oregano, and the grill seasoning. Coat the chicken in the mixture, then thread the meat onto metal skewers. Brush the grill pan with oil and grill the meat for 5 to 6 minutes on each side.
• Combine the chopped veggies, olives, and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice, EVOO, and salt and pepper.
• Place all ingredients for the pesto in the food processor except the EVOO. Turn the processor on and stream in EVOO until all is incorporated.
• Place the grilled meat on the salad and top liberally with the pesto, streaming it back and forth over the salad and the meat.

BUTTERFLIED CHICKEN GREEK STYLE

Steps:

• Preheat grill to medium. If using hardwood or other charcoal, move over to 1 side of grill; if using gas, leave 1 section off.
• Season chicken on both sides with salt and pepper, and drizzle well with canola oil. Place on the grill skin side down over direct heat, cooking until golden brown and slightly charred. Open and close the grill, as necessary, to maintain the heat without letting the skin burn. When skin is nicely charred and blistered, flip over and move to indirect heat, close lid and continue cooking until just cooked through, about 17 minutes longer, or until an instant-read thermometer inserted into the chicken registers 155 degrees F. Remove from the grill and let rest 10 minutes before cutting.
• While the chicken is cooking, brush tomatoes, lemons and onion slices with oil, and season with salt and pepper. Grill lemons cut side down until golden brown, and tomatoes cut side down until slightly charred. Grill onion slices, flipping once, until softened and slightly charred.
• Make the vinaigrette by whisking the vinegar and mustard until smooth. Slowly whisk in the olive oil, then whisk in the oregano and season with salt and pepper.
• To serve, carve the chicken into 6 to 8 serving pieces and arrange in a large shallow serving bowl. Arrange the tomatoes and onions, all but 1 of the lemon halves, and the cucumbers over and around the chicken. Scatter the olives and feta cheese over, then drizzle with vinaigrette. Tear the basil leaves over the dish, and then dollop the yogurt in the center.